This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"If one consults enough herbals... every sickness known to humanity will be listed as being cured by sage."
- Varro Taylor, Ph.D., Pharmacologist
The choice of herbs here is not important. Use what you have in the garden or the fridge. Equal amounts of basil, chive, sage, rosemary and oregano will do but you could just as easily choose thyme, sage, marjoram and tarragon. This recipe will work with dried herbs but it just isn't quite as good somehow.
Servings: 4 | Serving size: about 2/3 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2. Leftovers are fair.
|1 Tbsp||olive oil|
|1 lb||zucchini (1/2 inch dice)|
|2 Tbsp||fresh herbs of your choice|
|fresh ground black pepper|
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium.
Toss the zucchini well and cook for about 7 - 10 more minutes. As the cubes begin to brown add the herbs, salt and pepper and continue to toss.
Do not over cook the zucchini. As soon as the outside is lightly browned and it is slightly soft serve.
Serving size: about 2/3 cup
|Calories 51||Calories from Fat 32|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 2g||7%|
|Vitamin A 6%||Vitamin C 33%|
|Calcium 4%||Iron 8%|
|Vitamin K 26 mcg||Potassium 321 mg|
|Magnesium 23 mg|